Thursday, November 20, 2014

Slow-Cooker Christmas Favorites ~ Recipes & Giveaway!!

Just in the "Nick" of time for the holidays!! The newest Christmas cookbook from Gooseberry Patch, full of recipes that will cook in your slow-cooker while you are out shopping, wrapping gifts and visiting with family and friends.

I love using my slow-cookers, so this review is perfect for me!

Easy Cheesy Chili Dogs

submitted by: Teri Lindquist of Gurnee, IL

1 lb. hot dogs

15-oz. can chili

15-oz. can black beans, drained

10-3/4 oz. can Cheddar cheese soup

4-oz. can diced green chilies, drained

8-10 hot dog buns, split

Optional: chopped tomato, diced onion, sour cream

Place hot dogs in a slow-cooker; set aside. In a bowl, stir together chili, beans, soup and chilies; spoon over hot dogs. Cover and cook on low setting for about 2 hours, stirring occasionally, until hot and bubbly. Serve hot dogs and sauce on buns, adding toppings as desired. Makes 8 to 10 servings.

Hearty Chicken Noodle Soup

submitted by: Elizabeth Watts of Nowata, OK

2 boneless, skinless chicken breasts

32-oz. container chicken broth

3 cups water, divided

1 cup celery, chopped

3 carrots, peeled and thinly sliced

2 Tbsp. fresh parsley, chopped

1 bay leaf

1/2 tsp. dried thyme

1/2 tsp. garlic powder

1/4 tsp. poultry seasoning

1 tsp. salt

1/4 tsp. pepper

2 10-3/4 oz. cans cream of chicken noodle soup

3 cups wide egg noodles, uncooked

Put chicken in large slow cooker; pour in broth and 2 cups water. Add vegetables and seasonings; stir. Mix chicken soup and remaining water in a bowl; stir into mixture in slow cooker. Cover and cook on low settings for 6-8 hours, until chicken is tender. Discard bay leaf. Remove chicken and shred with two forks; return chicken to slow cooker. Stir in uncooked noodles. Cover and cook for one hour longer. Let stand 10 minutes before serving.

Cheesy Chicken Ranch Nachos

submitted by: Melissa Flasck of Sterling Heights, MI

1-1/2 lbs. boneless, skinless chicken breast or thighs

2 10-3/4 oz. cans Cheddar cheese soup

1-1/2 cup chicken broth

1 cup salsa

15-1/4 can corn*

tortilla chips

Garnish: ranch salad dressing

Optional: extra salsa or hot pepper sauce

Place chicken in a slow cooker; top with soup and salsa. Cover and cook on low setting for 8 hours, on high setting for 4 hours. Add corn in the last 30 minutes of cooking. Shred chicken with two forks and return to slow cooker. To serve, cover dinner plates with tortilla chips; ladle chicken mixture over chips and drizzle with salad dressing. Top with salsa or hot sauce, if desired. Serves 4.

Catching up with friends and family. Remembering fondly the Christmas' past, and family that is gone. I try to teach my children and tell them stories of old so they know the stories to pass on to their children. I have very little but am so grateful for what I do have, friends, children, grandchild and so with those blessings I always find away to give to the less fortunate. It is better to give than to receive. Thanks so much for the opportunity to enter the contest. lcclegg@comcast.net